If you’re a person who loves Biscoff, this no bake Biscoff cheesecake is going to be very hard to resist. It’s rich, creamy, and has a warm caramelized cookie flavor that makes Biscoff so delicious. I make this when I want a dessert that is pretty easy because it doesn’t require any baking.
If you loved my no-bake mascarpone cheesecake, this one is a bit richer and definitely more decadent.
Try This Creamy Biscoff Cheesecake
I love how this looks. Once you slice into the layers, it is visually appealing and really good to whip up for special occasions.
That smooth cookie butter topping and crunchy crust make it look like something you’d buy from an uptown bakery, but it’s really simple to make right at home, and as a no bake recipe, it is just perfect.
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Video Instructions
Why You’ll Love It
- Packed with Biscoff flavor: If you love cookie butter, this dessert is absolutely for you.
- Perfect Texture: The filling is silky and light, while the crust gives you that extra crunch.
- No baking required: I love desserts like this when I really don’t feel like using an oven to bake stuff.
- Even better the next day: The flavors are even more prominent after an overnight chill in the refrigerator.
Ingredients
- Biscoff cookies: These form the crust and add that unmistakable caramelized spice flavor.
- Biscoff spread: You cannot bake Biscoff cheesecake without this! It goes into both the filling and the topping.
- Cream cheese: Gives the cheesecake its form and a slight tang to pair with the sweetness.
- Heavy cream: This is whipped and folded in to create a lighter, mousse-like texture.
- Powdered sugar: This is what gives the filling its sweetness and makes it so smooth.
How to Make No Bake Biscoff Cheesecake
1. Mix Biscoff cookie crumbs, melted butter, and optional salt. Press firmly into a 9-inch (23 cm) springform pan. Freeze for 15 minutes.
Pro Tip: Use the bottom of a flat glass to press the crumbs halfway up the sides of the pan.
2. Beat the cream cheese, powdered sugar, and vanilla until smooth and lump-free.
3. Add the Biscoff spread and beat using a hand mixer with a whisk attachment until the mixture is evenly combined.
Note: Make sure that the spread is at room temperature so it incorporates smoothly without breaking the cheese.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Note: Because there is no gelatin, the air in the cream is your only structural support.
5. Fold one-quarter of the whipped cream into the Biscoff mixture to loosen it, then gently fold in the remaining cream.
6. Spread the filling over the chilled crust and smooth the top. Refrigerate for 2 hours.
7. Melt the remaining Biscoff spread (with coconut oil if using) and pour over the set cheesecake. Use the back of a spoon to smooth the top. Tilt the pan to spread it evenly.
8. Refrigerate for at least 6 hours, preferably overnight.
9. Garnish with crushed Biscoff cookies and serve chilled.
Recipe Tips
- Slightly warm the Biscoff spread for an easy pourable topping.
- The "Clean Cut" Secret: Use a hot, wet knife for every single slice. Wipe the blade clean between cuts.
- Add finely chopped toasted pecans to the crust for a Gourmet variation. The nuttiness works with the cinnamon-heavy Speculoos flavor.
- Note that the Biscoff topping can sweat if it is covered with plastic wrap directly. Use a tall airtight container or a cake dome to preserve the mirror finish.
What Can You Serve With This?
Coffee
Espresso
Whipped cream
Fresh berries
Vanilla ice cream
FAQs
Yes, and I actually recommend it. I usually make it the day before because the texture sets beautifully overnight.
Absolutely. I freeze it without the topping, then add the melted Biscoff spread after thawing.
Yes, and they’re great for parties. Just divide the mixture between cupcake liners and chill until firm.
Recipe
No Bake Biscoff Cheesecake
Ingredients
For the Biscoff Crust
- 2 cups Biscoff cookie crumbs
- 6 tablespoon unsalted butter, melted
- ¼ teaspoon Fine Sea Salt Optional. (Biscoff is very sweet; a touch of salt in the crust is the "secret" that makes this taste professional)
For the Cheesecake Filling
- 16 oz full-fat cream cheese, softened room temperature
- ¾ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup Biscoff spread
- 1 cup heavy cream, extremely cold, 35 %+ fat
For the Biscoff Topping
- ½ cup Biscoff spread, slightly melted
- 1 tablespoon Coconut Oil (Refined). Optional. Melting the spread with a tiny bit of coconut oil creates a "Magic Shell" effect—it stays glossy and soft enough to slice through without cracking or sticking to the knife.
- crushed Biscoff cookies Optional garnish
Instructions
- Mix Biscoff cookie crumbs, melted butter, and optional salt. Press firmly into a 9-inch (23 cm) springform pan. Freeze for 15 minutes.
- Beat the cream cheese, powdered sugar, and vanilla until smooth and lump-free.
- Add the Biscoff spread and beat until the mixture is evenly combined.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Fold one-quarter of the whipped cream into the Biscoff mixture to loosen it, then gently fold in the remaining cream.
- Spread the filling over the chilled crust and smooth the top. Refrigerate for 2 hours.
- Melt the remaining Biscoff spread (with coconut oil if using) and pour over the cheesecake. Tilt the pan to spread it evenly.
- Refrigerate for at least 6 hours, preferably overnight.
- Garnish with crushed Biscoff cookies and serve chilled.
Notes
Cooking Time and Temperature
No baking required. Chill for at least 6 hours until fully set.Taste & Texture
Ultra creamy and smooth with rich caramelized cookie flavor and a buttery, crunchy crust.Storage, Freezing & Reheating
- Fridge: Store up to 4 days in a covered container.
- Freezer: Up to 2 months without topping.
- Best Served: Well chilled.
Serving Recommendations
I love serving this with a cup of coffee. The slight bitterness of the coffee balances the sweetness perfectly.Recipe Variations and Substitutions
- Biscoff cookies: Speculoos cookies can be used interchangeably.
- Biscoff spread: You can substitute this with other cookie butter spreads.
- Cream cheese: Use full-fat for the best texture.
- Heavy cream: Must be cold to whip properly.
- Add toasted pecans to the crust.
- Drizzle with melted chocolate.
Proper Storage Tips
- Keep refrigerated.
- Store in a cake dome or a tall airtight container.
- Cover loosely to protect the glossy topping.
Pro Tips
- I always use full-fat cream cheese and make sure it’s fully softened. That’s the easiest way to get a perfectly smooth filling.
- Don’t rush the chilling time. This cheesecake really benefits from an overnight rest.
- For ultra-clean slices, I dip a knife in hot water and wipe it clean between cuts.
Video
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